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| Photo Courtesy of The Pastry Affair |
Roasted Cherry Dark Chocolate Brownies
1 cup fresh cherries, pitted and halved
2 1/2 cups (1 lb) dark chocolate, chopped in pieces
1/2 cup salted butter
4 eggs
1 cup + 1 tablespoon sugar
2 teaspoons vanilla extract
1/2 cup flour
1 teaspoon baking powder
Preheat oven to 450 degrees F (230 degrees C).
In a small roasting pan, combine the fresh cherries and 1 tablespoon sugar. Roast for 10 minutes, or until the cherries start releasing juices. Remove cherries from baking pan and place in the refrigerator to cool down.
Lower oven temperature to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish (if you use a larger pan, decrease the baking time; likewise, if you use a smaller pan, increase the baking time).
In a double boiler, melt together the dark chocolate and butter until smooth. Remove from heat.
In a medium bowl, whisk together the eggs, 1 cup sugar, and vanilla extract until well blended. Add the melted chocolate and mix until incorporated. Fold in the flour and baking powder. Stir in the cooled, roasted cherries. Pour brownie batter into prepared pan and bake for 15-20 minutes, or until brownies do not jiggle in the center when the pan is shaken (even when baked completely, a toothpick may not come out clean). Do not overbake! These brownies are best when slightly under-baked.
Store in an airtight container at room temperature.
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Many thanks to The Pastry Affair!
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